Spinach, Pancetta and Cannellini Beans. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Cannellini Beans with Pancetta & Spinach. Creamy beans, salty pancetta, and bright color from the spinach -- a winning combination on the fly!
Ceci beans (garbanzo beans) may be used instead of cannellini beans and it's just as good without beans too.
I love this stuff so much I could make a meal of it on its own.
We call this 'beans & greens'.
You can cook Spinach, Pancetta and Cannellini Beans using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Spinach, Pancetta and Cannellini Beans
- Prepare 180 g of baby spinach.
- You need 160 g of pancetta.
- You need 1 tin of cannellini beans.
- It's 2 of garlic cloves.
- It's 2 tbsp of olive oil.
- You need of Salt and pepper.
In a large saucepan or casserole, sauté pancetta in olive oil until browned. Add onion and celery; sauté, stirring, for about. Healthy Italian pasta dish made quick and easy. This recipe uses just a few basic ingredients and I'll show you how fast you can put this main dish together.
Spinach, Pancetta and Cannellini Beans step by step
- Drain the cannellini beans. Add water and drain. Repeat 3 times to thoroughly rinse..
- Add the oil to a pan and heat up..
- Add the pancetta and cook for 5 minutes. Meanwhile chop the garlic..
- Add the garlic and cannellini beans and cook for 2-3 minutes..
- Gradually add the spinach till it all wilts and fits in the pan..
- Season and serve..
Stir in the cannellini beans and season with salt and pepper. Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread. Add to the spinach mixture, along with the water. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until the mixture is smooth.
